Description
A vibrant, zesty Fiesta-Ready Mexican Macaroni Salad combining tender pasta, crunchy veggies, black beans, corn, creamy avocado, and a spiced sour cream dressing — perfect for summer cookouts, potlucks, or a light main meal.
Ingredients
250 g macaroni pasta
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 can black beans (400 g), drained and rinsed
1 cup corn kernels (fresh or canned)
1 small red onion, diced
1 large avocado, cubed
0.25 cup fresh cilantro, chopped
0.5 cup Cotija or feta cheese, crumbled
0.5 cup sour cream
0.25 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
0.5 teaspoon cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
Instructions
1. Boil the macaroni in salted water until al dente, drain, and rinse under cold water.
2. Dice the bell peppers, onion, avocado, and chop the cilantro.
3. In a small bowl, whisk sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
4. In a large bowl, combine pasta, veggies, black beans, corn, and cilantro. Add the dressing and gently fold.
5. Top with Cotija or feta, extra cilantro, and a sprinkle of chili powder. Chill for at least 30 minutes before serving.
Notes
For best flavor, chill the salad for a few hours before serving.
Add diced jalapeños for extra heat if you like it spicy.
Keep avocado separate until just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
Nutrition
- Calories: 340
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 18 mg